Search Perfumer & Flavorist: Page 2

61 Results

Type: Article

iso-Valeric acid makes a subtle, but very useful, contribution to hazelnut flavors at 100 ppm.

iso-Valeric Acid in Dairy, Brown, Nut, Savory, Alcoholic Drink & Fruit Flavors

The profile of iso-valeric is very much stereotypical of the primary cheese odor, without any hint of the faint goaty character that starts to creep into the series of aliphatic acids from six carbon atoms upwards.

In beer flavors, the ideal levels are a little surprising. Light, lager-style, beers can benefit from around 300 ppm, but dark beers work best with lower levels, around 100 ppm.

Decanoic Acid in Dairy, Savory, Fermented, Fruit and Other Flavors

Decanoic acid is pretty much an essential component of dairy flavors, but it can also enhance many other categories.

Perfume Materials: The Addition of Acetic Acid and Allylalcohol to Dicyclopentadiene

Chemistry and sensory evaluation

Pyrazine Generation from the Maillard Reaction of Mixed Amino Acids in Model Systems

In the present study, we used Kuo et al.’s previously reported selective purge-and-trap methods to study the effect of four amino acids, acting singly or in combination, on the generation of pyrazines.

The panel thought of apple, apricot, grape, pear, plum, peach, strawberry and kiwi, and some tropicals such as mango and papaya for possible applications including methyl-cis-5-octenoate.

Flavor Panelists Evaluate Galangal Root Oil, 9-Decenoic Acid, Difurfuryl Disulfide and More

Discover the possible applications for a list of new materials evaluated by our panel.

The food industry uses a few essential oils, such as marjoram and thyme, containing a small percentage of 4-thujanol.

Production of the 4-Thujanol Flavoring Agent in Crystal Form

Producing pure and natural (E)-(R)-4-thujanol in abundance with a competitive price is likely to boost the use of 4-thujanol.

HESP—A New Essential Oil From the Acid Hydrolysate of Spent Sandal Heartwood

In the present study, the utilization of the spent (exhausted) sandalwood powder from steam distillation as a source of an acid hydrolysate oil is examined. It has been found that hydrolysis of the non-volatile portion of an acetone extract of the spent sandalwood powder with methanolic hydrochloric acid followed by steam distillation gave rise to a new essential oil (1.2% yield) which we have called HESP, the acronym for hydrolyzed exhausted sandalwood powder.

Simon Medley (BASF), chairman of RIFM, addressing the 44th annual meeting.

RIFM 44th Annual Meeting: Industry Realignment

Focus on improving quality, speed, results and efficiency of the association's collective decision making process.

RIFM 44th Annual Meeting: Industry Realignment

Photo highlights.

Ingredient Profile: Hexyl 2-Methyl-3 or 4-Pentenoate

Application in berry, pear, tropical and other flavors

2,5-Dimethyl 4-ethoxy 3(2H)-furanone, sometimes called strawberry ethyl ether, combines something of the candy character of furaneol with a very distinct strawberry note.

2,5-Dimethyl 4-ethoxy 3(2H)-furanone in Berry, Tropical and Other Fruit Flavors

This interesting combination of notes gives the ingredient an extraordinarily wide range of uses within the fruit flavor category.

shanghai_pf1904_lead

High Quality 2-Ethyl-3-Hydroxy-4h-pyran-4-one, Hot Price, Limited Time!

High Quality, Hot Price, Limited Time! The product you MUST have a look at.

pf_FEMA_lead_122718

FEMA 49th Fall Symposium Addresses Chemophobia, Supply Chain Transparency and More

Members attended a variety of presentations on consumer trends, scientific research and market updates from industry thought leaders.

4-Acetoxy-2,5-dimethyl-3(2H)-furanone is effective in a wide range of brown flavors as a junior partner in combination with furaneol.

4-Acetoxy-2,5-dimethyl-3(2H)-furanone in Meat, Brown and Fruit Flavors

4-Acetoxy-2,5-dimethyl-3(2H)-furanone is effective in a wide range of brown flavors as a junior partner in combination with furaneol.

Acetals and Ketals of 3β, 4β-caranediol-New Odoriferous Compounds from (+)-3-carene

In summary, it is noteworthy that the odor characteristics of acetals and ketals of bicyclic terpenic diols have been absent in the literature. Our discovery of interesting odors of ketals of (+)-3β,4β-caranediol indicates further potential possibilities of synthesis of new odoriferous compounds in the series of bicyclic terpenic diols.

Flavor Bites: 4-(Methylthio)butan-1-ol in Savory, Berry, Tropical Fruit, Dairy, and Other Flavors

Learn about the diverse range of applications for 4-(methylthio)butan-1-ol.

cis-4-Decenal

This unique ingredient can find good use in citrus, as well as a surprisingly wide range of non-citrus profiles.

cis-4-Decenal

This unique ingredient can find good use in citrus, as well as a surprisingly wide range of non-citrus profiles.

Page 2 of 4